Tomatillo Salsa

• 3 pounds tomatillos
• 2 large onions
• 4 hot chilis
• 2-4 cloves of garlice
• 1 c broth (if needed)
• Black Pepper. (fresh coarse ground, if possible)
• 4 T Olive Oil (optional)

1. 1. Remove husks from tomatillos and wash off the sticky residue.
2. 2. Cut tomatillos in half and place in saucepan. Just barely cover with water. Add coarsely chopped onions, chilis, and garlic. Boil until tender, about 8 minutes.
3. 3. Put tomatillo mixture into food processor. Puree. If puree is is too thick, add as much broth as needed, up to about 1 cup,. Season with pepper.
4. 4. OPTIONAL. Heat olive oil in skillet. Add sauce and saute for 5 minutes, stirring constantly.
5. 5. Will keep for about 3 weeks in the refrigerator in an airtight container.

tomatillos, onions, hot chilis, garlice, broth, black pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/tomatillo-salsa-50183937 (may not work)